It’s a pretty common sight at Connaught Place in the heart of New Delhi – western tourists warily walking, bags clutched tightly to their chest, trying to speed past beggars and touts. Shouts of “Which country? Which country?” and “Come look my shop” fill the halls of C.P., as the complex is known, a magnificent circle of commerce built in 1933 to replicate the Royal Crescent of Bath, England.
People often ask us where to get the best Indian food in New York. The real answer is probably in the homes of immigrants who use their own recipes and sprinkle in a hint of hospitality.
Roni Mazumdar, owner of The MasalaWala restaurant in the Lower East Side, agrees. He aims to replicate that homemade taste for every item prepared in his restaurant’s kitchen. This includes the masala chai, made in fresh batches to order by Roni’s father Satyen, who introduces himself to diners as Mr. MasalaWala.
